Chilled Oysters with Cucumber Water
Schulson Collective, Philadelphia
Michael Schulson prepared these simple oysters at his Beard House dinner. He recommends using the small, sweet Kumamoto variety from the Pacific.
4 to 6 servings
- 1 cucumber, peeled
- 1/2 jalapeño, seeded
- 1 1/2 teaspoons grated ginger
- Rice wine vinegar to taste
- Kosher salt to taste
- 12 oysters, shucked and on the half shell
- Chopped cilantro
To make the cucumber water, combine the cucumber, jalapeño, ginger, rice vinegar, and salt in a blender and purée until smooth. Strain the mixture through a fine-meshed sieve and chill for 2 hours.
Drizzle the cucumber water over the oysters and garnish with cilantro before serving.